Jelly Cake (revised)

Description:
This patty pan cake recipe is from my mom in law. This jelly cake is like lamington cream sandwich. It's very light and very delicious. One piece is never enough!!!

I modified the recipe slightly.

Ingredients:
Butter cake
140 g margarine, Logicol Original or butter, Home Brand
140 g caster sugar, CSR

3 eggs, lightly beaten and mix with
1.25 tsp vanilla extract, Queen's
1 Tbsp full cream milk powder
3 Tbsp water

200 g all purpose flour, mix with
3.5 tsp baking powder



Jelly Coating
0.5 pack (42 g) raspberry jelly, Aeroplane
125 mL hot water
100 mL cold water

100 g dessicated coconut, McKenzie


Cream:
350 mL cream
3 Tbsp icing sugar mixture
1 tsp vanilla extract, Queen's



Directions:
Coating:
Before making the cakes, make the jelly. Put jelly in a bowl and add hot water to the jelly crystals. Mix until well combined. Add cold water. Mix well. Leave it at room temperature until cool. Put it aside in the fridge for 30 minutes or leave it until it begins to set on the edge.

Cake:
Put the margarine mixture in a heat proof mixing bowl and melt the margarine in the microwave. Mix with spoon and let it cool slightly .

Preheat the oven to 200 deg C.

Line the patty pans with a patty pan liner.

Beat the margarine mixture with a mixer at high speed until blend in well. The temperature should be down to about 40 deg C. Add egg mixture into three parts and blend well at high speed.

Add flour mixture and blend with a mixer at low speed, just until combined (only takes about 10 seconds).

Put the batter in each pan to about half of the volume. Bake for 8-10 minutes or until the cake is just done. Leave them in the pan for a minute or two. Peel off the patty liner when the cake is still hot. Cool on the cooling rack.

Cream:
Beat cream, sugar and vanilla until stiff peak. Be careful not to overbeat and split the cream.


Assembly:
Mix the jelly with fork once the edge starting to set. Use a fork, dip one cake and rest the fork on the edge of the bowl to drain excess jelly. Use 5 forks to let the work flow move.

Put the dessicated coconut on a plate. Roll the jelly coated cake on the coconut. Put it aside. Continue with the rest of the cakes.

Cut the cake into half lengthwise. Put with cream on the bottom half (can use the piping bag). Cover with the top half. Keep the cakes in the fridge.


The cakes are suitable for freezing.